Roasted Ham with Creole Glaze
1 fully cooked smoked half ham, about 5 lbs.
8 whole cloves
1 cup water
1/2 cup cane syrup or 1/2 cup firmly packed light brown sugar
1/4 cup Creole mustard
Pinch of allspice
Position a rack in the lower third of an oven and preheat to 350.
Using a sharp knife, score the ham in a diamond pattern at 2-inch intervals, making slits 1/4-inch deep. Place the ham, scored side up, on a rack in a small roasting pan. Stud the ham with the cloves at 2-inch intervals. Pour the water into the pan, cover tightly with aluminium foil and roast for 15 minutes.
Meanwhile, in a small saucepan over medium-low heat, whisk together the cane syrup, mustard, and allspice and heat until warm. Set the glaze aside.
Uncover the ham and brush generously with the glaze. Continue roasting, uncovered, brushing with the glaze every 15 minutes, until the ham is warmed through and an instant-read thermometer inserted into the thickest part of the meat registers at least 140 degrees, about 45 minutes more.
Transfer the ham to a carving board and cut into thin slices. Arrange on a warmed platter and serve immediately.